- 2 tsp extra virgin olive oil
- ¼ c onion, minced
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- ½ c brown sugar
- ¼ c apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp chipotle peppers in adobo sauce, chopped
- 2 tsp cumin
- 3 c fresh blueberries
In a large saucepan, heat oil over medium heat. Add onion and garlic and season with salt and pepper to taste. Cook until fragrant and translucent, 3-5 minutes. Do not allow garlic to brown. Stir in brown sugar, apple cider vinegar, mustard, chipotle peppers in adobo sauce and cumin. Add blueberries and gently crush with spoon. Simmer over low heat, stirring until thickened, about 15-20 minutes.
Using an immersion or regular blender, puree sauce to create a smooth consistency. Strain through sieve or fine mesh colander. Sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.
Delicious served with grilled pork or chicken.
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